Fatoush Recipe

Name: Denj restaurant and bars Fatoush Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 cups romaine lettuce; 1 cup cherry tomatoes; 1 cup cucumber (English or Persian), seeded and diced; 1 cup radishes, thinly sliced; 0.5 cup green bell pepper, seeded and thinly sliced; 0.25 cup red onion, very thinly sliced; 0.5 cup flat-leaf parsley, coarsely chopped; 0.25 cup mint leaves, (fresh) torn or chiffonade; 3 pieces pita bread (white or whole wheat), cut into 1-inch pieces; 2 tbs extra-virgin olive oil; 0.5 tsp sea salt; 0.5 tsp ground sumac (optional, for tossing); 3 tbs fresh lemon juice; 3 tbs extra-virgin olive oil; 0.5 tbs pomegranate molasses (optional, for sweetness and tang); 1 tsp sumac; 1 clove garlic, finely minced or grated; 0.5 tsp sea salt; 0.25 tsp black pepper, freshly ground; 2 tbsp almonds or pine nuts, toasted and roughly chopped; 0.5 tsp extra sumac for sprinkling; 0.25 cup crumbled feta (optional)

Inspired by Denj restaurant and bar

Time30m

Serves4

A vibrant middle eastern salad with fresh vegetables, crispy pita chips and a zesty lemon-sumac dressing.

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Ingredients

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Salad

6 cups Romaine lettuce

1 cup Cherry tomatoes

1 cup cucumber (English or Persian), seeded and diced

1 cup radishes, thinly sliced

1/2 cup green bell pepper, seeded and thinly sliced

1/4 cup red onion, very thinly sliced

1/2 cup flat-leaf parsley, coarsely chopped

1/4 cup mint leaves, (fresh) torn or chiffonade

Pita Chips

3 pieces pita bread (white or whole wheat), cut into 1-inch pieces

2 tbs extra-virgin olive oil

1/2 tsp sea salt

1/2 tsp ground sumac (optional, for tossing)

Dressing

3 tbs fresh lemon juice

3 tbs extra-virgin olive oil

1/2 tbs pomegranate molasses (optional, for sweetness and tang)

1 tsp sumac

1 clove garlic, finely minced or grated

1/2 tsp sea salt

1/4 tsp Black pepper, freshly ground

Garnish / Optional

2 tbsp almonds or pine nuts, toasted and roughly chopped

1/2 tsp extra sumac for sprinkling

1/4 cup crumbled feta (optional)

Method

Pita Chips

Prep and Bake Pita

Preheat the oven to 400°F (200°C). Separate the pita pockets and cut each into 8–10 bite-size triangles (about 1-inch pieces). Place the pieces on a rimmed baking sheet in a single layer. Drizzle with 2 tbs olive oil, sprinkle 1/2 tsp sea salt and 1/2 tsp ground sumac (if using). Toss with your hands or a spatula to coat evenly. Spread out again in a single layer and bake 10–14 minutes, shaking the pan once halfway, until golden brown and crisp. Remove and cool completely; they will crisp further as they cool.

Dressing

Whisk Dressing

In a small bowl or jar combine 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1/2 tbs pomegranate molasses (if using), 1 tsp sumac, 1 finely minced garlic clove, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified. Taste and adjust: add a bit more lemon for brightness, pomegranate molasses for sweetness/tang, or salt as needed.

Salad

Prepare Vegetables and Herbs

Wash and dry the romaine lettuce thoroughly, then tear or chop into bite-size pieces to equal about 6 cups. Halve the cherry tomatoes; seed and dice the cucumber if desired to reduce moisture; thinly slice radishes and red onion; remove seeds and thinly slice the green bell pepper. Chop the flat-leaf parsley coarsely and either chiffonade or tear the mint leaves. Place all prepared vegetables and herbs into a large salad bowl and toss gently to combine.

Dress the Salad

Pour about two-thirds of the dressing over the salad (reserve the rest to adjust seasoning), then toss gently but thoroughly to coat the vegetables. Taste and add more dressing if needed. The salad should be bright and lightly dressed — avoid overdressing since pita chips will be added and you want them to stay crisp.

Add Pita Chips and Garnish

Just before serving, add the cooled pita chips to the salad and toss once to distribute. Sprinkle the toasted chopped almonds or pine nuts, extra sumac, and crumbled feta if using. Serve immediately so the pita chips remain crisp.